Description
A delightful blend of chocolate, coffee, and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup brewed espresso, cooled
- 1/4 cup cocoa powder
- 1 tablespoon instant coffee granules
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat oven to 325°F (160°C). Combine chocolate cookie crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes and let cool.
- Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Add vanilla, sour cream, espresso, cocoa powder, instant coffee, and salt. Mix until smooth.
- Pour cheesecake filling over crust. Bake for 55-60 minutes until the center is set but slightly jiggly. Leave cheesecake in oven for an hour to cool, then refrigerate for at least 4 hours or overnight.
- Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread whipped cream on cooled cheesecake and garnish with chocolate shavings or cocoa powder.
Notes
Make sure cream cheese is at room temperature for easy mixing. Allow the cheesecake to cool gradually to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: mocha, espresso, cheesecake, dessert, coffee